Tomato-Arugula Pizza

This tasty and wholesome pizza is sure to become a family favourite. The extra topping of fresh arugula (another member of the famed cabbage family) adds important liver-loving nutrients.

Pizza dough: 1 tsp (5 ml) honey 1 package dried yeast or 1 Tbsp (40 g) yeast paste 1 cup (250 ml) warm water 2 Tbsp (3 ml) extra-virgin olive oil 2 cups (300 g) whole wheat flour 1 tsp (5 ml) fresh rosemary, chopped (optional) 1/2 tsp (2 ml) sea salt Fresh ground pepper, to taste Pinch cracked chili pepper (optional) Extra-virgin olive oil, to grease pan

Topping: 2 cups Fontana or Gruy? cheese, grated 5-6 plum tomatoes, sliced 1/4-inch (5 mm) 1 tsp (5 ml) fresh oregano or basil, chopped (optional) Herbamare or sea salt and fresh ground pepper, to taste 1 tsp (5 ml) cornmeal (optional) 2 cups (500 ml) arugula, chopped

Combine honey, water and yeast in a bowl and let sit for 10 to 15 minutes until yeast dissolves and starts to foam. Mix flour, rosemary, salt, pepper and chili in another large bowl.

Slowly add liquid to flour mixture, mixing gently until all liquid is gone. Add olive oil and mix thoroughly. Cover and let sit in a warm place for at least two hours until dough rises.

Grease the bottom of a pizza pan with olive oil and spread out the dough. Dust with cornmeal (if desired). Place cheese, tomato, herbs and seasoning on top and bake on the top shelf at 230°C (450°F) for 15 to 20 minutes.

Remove from oven, place arugula on top of pizza, drizzle with balsamic vinegar and olive oil and serve.

NB: For fluffy, airy dough, use sparkling water instead of plain water.

Source: alive #221, March 2001